Lunch, Dinner & DrinksVintage

Welcoming, stately, and rich in history, Vintage Chophouse | Wine Bar embodies the charm of the classic all-American steakhouse, complemented by elements of an upscale lounge. Vintage is that quintessential retreat where guests come to indulge and unwind. Perfect for date nights and special occasions, or simply eating and drinking exceptionally well!


HOURS

Lunch |  11:30am-5pm
Dinner |  5-11pm

Reserve Your Table
Reserve Online Call 231.439.4051
Vintage Flight Trio

Vintage Flight Trio

New this summer, experience a selection of three cuts of Wagyu steaks, paired with your choice of complementing wine or whiskey flight. Available for dinner service throughout the season!

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Menus

Lunch, Dinner, and Dessert

Lunch

  • Starters

    JUMBO SHRIMP COCKTAIL

    26

    Bloody Mary Cocktail Sauce, Lemon

    GF

    CHARCUTERIE

    34

    Chef’s Choice Cured Meats, Artisan Cheeses, House-Pickled Vegetables, Flatbread Crackers

    LAMB POPS

    30

    Dijon, Gremolata, Demi-Glacé

    WILD MUSHROOM FLATBREAD

    24

    Herb Crème, Pickled Red Onion, Basil Pistou, Gruyère, Crispy Capicola Ham

    FRIED BRUSSELS SPROUTS

    20

    Toasted Walnuts, Capers, Champagne Vinaigrette

    PORK BELLY MAC & CHEESE

    28

    Smoked Cheddar Cream, Gemelli, Gruyère, Braised Pork Belly, Spinach, Seasoned Bread Crumbs

  • Salads

    VINTAGE

    18

    Organic Mixed Greens, Dried Cherries, Apple Slivers, Strawberries, Goat Cheese, Spiced Pecans, Fig Vinaigrette

    V

    CAESAR

    18

    Romaine, Asiago Crisp, Classic Caesar Dressing

    WEDGE

    20

    Baby Iceberg, Cherry Tomatoes, Pickled Red Onions, Radish, Chile-Rubbed Pork Belly, Roquefort Bleu Cheese, Thousand Island

    POKE SALAD

    29

    Grilled Bread, Sesame Seeds & Oil, Tuna Tartare, Pickled Red Onion, Wakame, Honey, Scallions, Zucchini, Edamame, Wonton Crisps

    FENNEL SPINACH SALAD

    22

    Oranges, Pomegranate, Spanish Marcona Almonds, Feta Cheese, Honey-White Balsamic Dressing

    V

    ADD

    Scottish Salmon 22 | Beef Tenderloin 34 | Grilled Chicken 17 | Grilled Shrimp 18 | Anchovies 8

  • HANDHELDS

    Served with Great Lakes Potato Chips.
    Substitute French Fries | 4     Truffle Frites | 9

    FRENCH DIP

    23

    Shaved Prime Rib, Caramelized Onions, Provolone, Rosemary Jus

    BAY HARBOR BURGER

    28

    Short Rib Blend, Vidalia Onion Jam, Truffle Jack Cheese, Garlic Aioli, Arugula,Toasted Brioche Bun

    Impossible Burger and GF Available

    REUBEN

    23

    Plath's Corned Beef, Swiss, Sauerkraut, Thousand Island, Rye

  • TACOS

    Served with Blue Corn Tortilla Chips and Salsa
    Add Guacamole | 4

    SHORT RIB

    20

    Braised Beef Short Rib, Cotija, Arugula, Sweet Red Wine Reduction

    JERK CHICKEN

    17

    Jamaican Jerk Chicken, Fajita Vegetables, Cotija

  • Soup

    FRENCH ONION

    17

    Beef Short Rib, Croûton, Aged Gruyère

    WILD MUSHROOM BISQUE

    17

    Crispy Bacon

    SWEETWATER GAZPACHO

    16

    E.V.O.O., Blistered Cherry Tomatoes

  • Entrées

    Blackened Salmon

    39

    French Fries, Fennel Slaw

    COCONUT RED QUINOA

    28

    Seasonal Vegetables, Pea Shoots, Coconut Curry Sauce

    V

Dinner

  • Starters

    JUMBO SHRIMP COCKTAIL

    26

    Bloody Mary Cocktail Sauce, Lemon

    GF

    CHARCUTERIE

    34

    Chef’s Choice Cured Meats, Artisan Cheeses, House-Pickled Vegetables, Flatbread Crackers

    LAMB POPS

    30

    Dijon, Gremolata, Demi-Glacé

    WILD MUSHROOM FLATBREAD

    24

    Herb Crème, Pickled Red Onion, Basil Pistou, Gruyère, Crispy Capicola Ham

    FRIED BRUSSELS SPROUTS

    20

    Toasted Walnuts, Capers, Champagne Vinaigrette

    PORK BELLY MAC & CHEESE

    28

    Smoked Cheddar Cream, Gemelli, Gruyère, Braised Pork Belly, Spinach, Seasoned Bread Crumbs

  • Soup & Salad

    FRENCH ONION

    17

    Beef Short Rib, Croûton, Aged Gruyère

    WILD MUSHROOM BISQUE

    17

    Crispy Bacon

    SWEETWATER GAZPACHO

    16

    E.V.O.O., Blistered Cherry Tomatoes

    VINTAGE

    18

    Organic Mixed Greens, Dried Cherries, Apple Slivers, Strawberries, Goat Cheese, Spiced Pecans, Fig Vinaigrette

    V

    CAESAR

    18

    Romaine, Asiago Crisp, Classic Caesar Dressing

    WEDGE

    20

    Baby Iceberg, Cherry Tomatoes, Pickled Red Onions, Radish, Chile-Rubbed Pork Belly, Roquefort Bleu Cheese, Thousand Island

    POKE SALAD

    29

    Grilled Bread, Sesame Seeds & Oil, Tuna Tartare, Pickled Red Onion, Wakame, Honey, Scallions, Zucchini, Edamame, Wonton Crisps

    FENNEL SPINACH SALAD

    22

    Oranges, Pomegranate, Spanish Marcona Almonds, Feta Cheese, Honey-White Balsamic Dressing

    V

    ADD

    Scottish Salmon 22 | Beef Tenderloin 34 | Grilled Chicken 17 | Grilled Shrimp 18 | Anchovies 8

  • CHEF'S COMPOSITIONS

    GREAT LAKES WALLEYE

    49

    Lemon-Caper Beurre Blanc, Asparagus

    GF Available

    SEAFOOD PAELLA

    45

    Mussels, Shrimp, Saffron, Peas, Pepper Triune, Blistered Tomatoes

    GF

    COCONUT RED QUINOA

    28

    Seasonal Vegetables, Pea Shoots, Coconut Curry Sauce

    V

    CHICKEN PICCATA

    46

    Lemon, Capers, Butter, Roasted Broccolini

    BAY HARBOR BURGER

    28

    Short Rib Blend, Vidalia Onion Jam, Truffle Jack Cheese, Garlic Aioli, Arugula,Toasted Brioche Bun

    Impossible Burger and GF Available

    BEEF TENDERLOIN PAPPARDELLE

    49

    Wild Mushrooms, Baby Spinach, Cognac Peppercorn Crème Sauce

    BRAISED SHORT RIB

    49

    Parsnip Purée, Tomato-Fennel Jam, Demi-Glace

    STUFFED RAINBOW TROUT

    53

    Crispy Grilled Skin-On Trout, Wilted Spinach, Pepper Flakes, Garlic, Toasted Marcona Almonds, Fennel Slaw, Lemon

    BLACKENED SALMON

    51

    Cajun Spiced, Creamed Sweet Corn Succotash, Edamame, Tomatoes, Bell Peppers

  • BUTCHER's BLOCK

    Finished with Garlic Duck Fat and served with choice of sauce

    SAUCES | Chef’s Compound Butter, Au Poivre, Sage Brown Butter, Duck Fat Zip, or Veal Demi Glace
    MELTED BONE MARROW | 20

    FILET MIGNON

    68

    8oz.

    WAYGU Flat-Iron STEAK

    69

    8oz.

    BONE-IN RIBEYE

    75

    18oz

    PRIME CENTER CUT NEW YORK STRIP

    84

    14oz, 35-Day Dry Aged

    WAYGU Skirt STEAK

    73

    8oz.

    WAYGU Denver STEAK

    72

    8oz.

  • Sides

    Roasted Broccolini

    17

    TWICE BAKED 1LB POTATO

    16

    SMASHED YUKON POTATOES

    14

    ROASTED ASPARAGUS

    15

    CARNAROLI SAFFRON RISOTTO

    17

    WILD MUSHROOM RAGOUT

    14

    SEASONAL VEGETABLE

    14

Dessert

  • Dessert

    FLOURLESS CHOCOLATE TORTE

    10

    Blackberry Coulis, Whipped Cream, Fresh Berries

    LAYERED CARAMEL FUDGE CHEESECAKE

    14

    Pecan, Caramel, Fresh Berries

    APPLE BROWN BETTY

    12

    Bourbon-Caramel Apples, Brown Sugar Crumble, Vanilla Bean Ice Cream

    RED RASPBERRY SORBETTO

    10

    ICE CREAM SCOOP

    6

    Chocolate or Vanilla

  • Dessert Cocktails

    BONFIRE SLING

    18

    Toasted Marshmallow Bourbon, Amaro, Molé Bitters, Scotch Rinse

    HUMMER

    18

    Light & Dark Rums, Coffee Liqueur, Vanilla Ice Cream

    BAY HARBOR COFFEE

    18

    Cognac, Hazelnut Liqueur, White Chocolate Liqueur, Dark Roast Coffee

    ESPRESSO MARTINI

    18

    Vanilla Vodka, Coffee Liqueur, Espresso

    BANANA SPLIT MARTINIA

    18

    Vanilla Vodka, Banane du Brésil, Bailey’s Belgian Chocolate Liqueur, Cream

For ports and dessert wines, see beverage guide.
Beverage Guide
Children's Menu
Welcome to Vintage Vintage Chophouse and Wine Bar is the perfect place to experience fine dining and a relaxed atmosphere on Lake Michigan

Testimonial

Excellent experience for our anniversary dinner. The ribeye was terrific, and, the twice baked potato might be the best potato we have ever had. It's small and cozy, and, has unbeatable views a few feet out the door. Staff was friendly, attentive and helpful. Highly recommend.
Max E., Google